Open Smoked Salmon Omelette - James Martin Chef

Name: Open Smoked Salmon Omelette - James Martin Chef
Ingredients: 6 large eggs; 60g unsalted butter; 4 hot-smoked salami slices; 100g Cheddar cheese, grated; Toasted Sourdough bread, to serve; 450 ml milk; 50g unsalted butter; 50g plain flour; 1 tablespoon Dijon mustard; To make the béchamel, heat the milk in a saucepan; Take off the heat and stir the mustard.; Preheat the oven on the grill function.; Break the eggs into bowl and beat lightly with a fork.; Heat a large nonstick frying pan over a medium heat. Add the butter and pour in the eggs. Cook the eggs gently, drawing the sides into the centre.; While the omelette is still quite runny, top with the flaked salmon and then pour over the béchamel to cover.; Sprinkle over the Cheddar, then place under the grill until the top is nice and golden. Serve immediately with some toasted sourdough.

www.jamesmartinchef.co.uk

This dish from Monica Galetti pleases the whole family and is topped with béchamel sauce, salmon and cheddar cheese!

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Ingredients

6 large eggs
60g unsalted butter
4 hot-smoked salami slices
100g Cheddar cheese, grated
Toasted Sourdough bread, to serve
450 ml milk
50g unsalted butter
50g plain flour
1 tablespoon Dijon mustard
To make the béchamel, heat the milk in a saucepan
Take off the heat and stir the mustard.
Preheat the oven on the grill function.
Break the eggs into bowl and beat lightly with a fork.
Heat a large nonstick frying pan over a medium heat. Add the butter and pour in the eggs. Cook the eggs gently, drawing the sides into the centre.
While the omelette is still quite runny, top with the flaked salmon and then pour over the béchamel to cover.
Sprinkle over the Cheddar, then place under the grill until the top is nice and golden. Serve immediately with some toasted sourdough.